What is EL Calentano Torteria & Taqueria's health inspection score?

EL Calentano Torteria & Taqueria has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Calentano Torteria & Taqueria last inspected?

EL Calentano Torteria & Taqueria was last inspected on February 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Calentano Torteria & Taqueria have?

EL Calentano Torteria & Taqueria has 96 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Calentano Torteria & Taqueria safe to eat at?

EL Calentano Torteria & Taqueria has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Calentano Torteria & Taqueria serve?

EL Calentano Torteria & Taqueria serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Calentano Torteria & Taqueria

Name: EL Calentano Torteria & Taqueria
Address: 2742 S EWING AVE, Dallas, 75216
Rating: 32

2742 S EWING AVE, Dallas

Data may be outdated — inspected 2/8/2024

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0Poor

Mexican•South Dallas

Ranked #438 of 489 in South DallasBetter than 80% of mexican restaurants

Declining

10 inspections

Last: Feb 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

16x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

2742 S EWING AVE, Dallas, TX 75216

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Violation Timeline

Mar 2019

1 inspections

5 intermediate

10 basic

Mar

Sep 2019

1 inspections

6 intermediate

9 basic

Oct 2019

1 inspections

4 intermediate

6 basic

Oct

Apr 2020

1 inspections

1 intermediate

4 basic

Nov 2020

1 inspections

3 intermediate

5 basic

Nov

Jun 2021

1 inspections

1 intermediate

5 basic

Apr 2022

1 inspections

1 intermediate

5 basic

Apr

Dec 2022

1 inspections

1 intermediate

7 basic

Aug 2023

1 inspections

1 intermediate

8 basic

Aug

Feb 2024

1 inspections

3 intermediate

11 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Feb 24

Routine InspectionLatestScore: 75

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
OPEN TOP REACH IN COOLER IN THE KITCHEN NOT MAINTAINING TEMPERATURE OF 41'F OR BELOW, REMOVE FOOD TO A WORKING COOLER, FIX COOLER ASAP
DAL-2*10 Clean Sight and Touch−5
CLEAN THE INTERIOR OF TORTILLA MACHINE, OBSERVED CLEANED CONTAINERS STILL SOILED WITH FOOD DEBRIS
DAL-3*18 Chemical sanitizer generated onsite, chemical criteria−5
SANITIZER BUCKET TESTED OVER 100 PPM CL, SHALL BE BETWEEN 50-100 PPM CL, ADD MORE WATER AND TEST AGAIN

Basic (11)

−22 pts

DAL-4*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
NO HOT WATER AVAILABLE, FIX WATER HEATER ASAP
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
DAL-6*27 Cooling method, criteria - using ice bath−2
OBSERVED BIG POT OF CHICKEN STOCK COOLING IN RIC AT 129'F, SHALL RAPIDLY COOL FOOD WITH A ICE BATH WHILE STIRRING
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*32 Package integrity−2
DO NOT STORE FOOD PRODUCTS IN GROCERY BAGS
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER FOODS IN THE WALK IN COOLER
DAL-11*42 Dirty nonfood contact surfaces−2
CLEAN THE EXTERIOR OF COOLERS AND COOLING RACKS
DAL-12*43 Ventilation hood-prevent grease dripping−2
DAL-13*45Floor, wall, ceiling - Exposed material−2
SECURE BACK CEILING TILES BACK IN PLACE
DAL-14*46 Covered waste receptacle for women's restroom−2

Base deductions−37 pts

Aug 23

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items used according to law−5
SANITIZER BUCKET TESTED OVER 200 PPM CHLORINE, SHALL BE BETWEEN 50-100 PPM CL

Basic (8)

−16 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-4*32 Approved Food Contact Equip.−2
DAL-5*34 Remove dead/trapped pests−2
DAL-6*42 Dirty nonfood contact surfaces−2
CLEAN COOLER RACKS AND STORAGE RACKS
DAL-7*43 Ventilation hood-prevent grease dripping−2
DAL-8*44 Trash can provided for papertowel waste−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−21 pts

Dec 22

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * tomato 53*

Basic (7)

−14 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
ice scoop stored inside of ice machine
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food in RIC
DAL-3*31 Individual, disposable towels−2
no paper towel at hand sink
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Must date mark all foods not used with in 24 hours not to exceed 7 days
DAL-5*21 RFSM - Not On Site−2
Must register food manager course with the City of Dallas
DAL-6*43 Light bulbs, light shields provided−2
replace missing light in vent a hood
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
remove deli tissue and foil shelf liners

Base deductions−19 pts

Apr 22

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5

Basic (5)

−10 pts

DAL-2*32 Approved Food Contact Equip.−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 Keep utensils handles upright or protected−2
DAL-5*42 Dirty nonfood contact surfaces−2
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−15 pts

Jun 21

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5

Basic (5)

−10 pts

DAL-2*24 Food Label - Nutrition Labeling−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*29 Mechanical holding unit, thermometer location−2
DAL-5*34 Insect control devices-not over food/food prep−2
DAL-6*42 Dirty nonfood contact surfaces−2

Base deductions−15 pts

Nov 20

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
DAL-2*10 Clean Sight and Touch−5
DAL-3*18 Toxic items labeling-non original container−5

Basic (5)

−10 pts

DAL-4*28 Do not exceed manuf. use by date−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*38 Thawing. under running water criteria -thawed RTE <41F−2
DAL-7*42 Dirty nonfood contact surfaces−2
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−25 pts

Apr 20

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*29 Sanitizing solutions, testing devices−2
DAL-4*32 Approved Food Contact Equip.−2
DO NOT USE FOIL
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−13 pts

Oct 19

Follow-up InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-5*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING PROVIDED FOR TCS FOOD IN COOLERS
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL
DAL-7*03 Food products not maintained at 135øF or above−5
TAMALES AT 85*F AT ROOM TEMPERATURE
DAL-9*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
RAW CHORIZO STORED NEXT TO RTE FOODS

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED UNDER FOOD ITEMS
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
NO LABEL PROVIDE FOR FOOD ITEMS PACKAGED IN HOUSE
DAL-3*37 Food, utensils & equip under other sources−2
THAWING RAW MEAT IN 3 COMP SINK WHILE DIRTY DISHES ARE IN SINK
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
OBSERVED EXPIRED DATE MARKING
DAL-8*38 Thawing. under running water criteria - water velocity−2
IMPROPER THAWING OF RTE FOODS
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−32 pts

Sep 19

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-8*11 Food not re-served after being served or sold to consumer−5
DISCONTINUE RESERVING OF SALSA
DAL-10*10 Clean Sight and Touch−5
CLEAN ALL
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
CHORIZO STORED ABOVE RTE FOODS
DAL-12*03 Food products not maintained at 135øF or above−5
SOUP AT 118*F
DAL-13*10 Clean Sight and Touch−5
CLEAN ALL
DAL-14*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING

Basic (9)

−18 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HANDSINK
DAL-2*38 Thawing. under running water criteria - water velocity−2
RAW STORED IN STANDING WATER IN 3 COMP SINK
DAL-3*27 Cooling method, criteria - placing the food in shallow pans−2
DAL-4*39 Loosely cover cooling foods−2
COOLING FOOD UNCOVER
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
PROVIDE FOR ALL
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-7*37 Food, utensils & equip under other sources−2
THAWING RAW MEAT AND PREPPING RTE FOODS IN 3 COMP SINK WHILE DIRTY DISHES ARE IN SINK (V.DESTROYED)
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-15*47 Handwashing signage−2
PROVIDE FOR ALL

Base deductions−48 pts

Mar 19

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-5*10 Clean Sight and Touch−5
CLEAN ALL
DAL-6*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS; RAW BACON STORED ABOVE RTE FOODS
DAL-9*11 Food not re-served after being served or sold to consumer−5
DISCONTINUE RESERVE OF SALSA

Basic (10)

−20 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
SINGLE SERVICE ARTICLES STORED IN MOP SINK
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
NO LABEL PROVIDED FOR PREPACKAGED FOODS
DAL-4*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON CUTTING BOARD
DAL-8*47 Handwashing signage−2
DAL-10*22 Washing hands only at a designated hand sink−2
EMPLOYEE WASHING HANDS IN 3 COMP SINK
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA
DAL-12*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HAND SINK
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-14*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATE MARKING
DAL-15*27 Cooling method, criteria - placing the food in shallow pans−2
FOOD ITEMS STORED IN BULK PANS

Base deductions−45 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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